Spice Mix Ingredients: coriander seeds, cumin seeds, sugar, turmeric, fennel seeds, chillies, black pepper, lime leaves.

Ingredients:

• 1 packet rendang spice mix (recipe card included!)

• 3 tbsp groundnut or vegetable oil

• 900g/2lb beef or venison cut into bite-sized pieces

• 300ml/1/2 pint ‘secret sauce’

• 1 400ml can full-fat coconut milk

• 1 tbsp tamarind paste OR 2 tbsp soy sauce

• 1 stalk lemongrass, bashed with the blade of a knife

• 6 fresh kaffir lime leaves (see below), optional

• chopped coriander to serve

Recipe:

1. Heat the oil in a large pan and fry the spices until fragrant.

2. Add the meat and brown all over.

3. Add the ‘secret sauce’, coconut milk, soy sauce, and the lemongrass. Bring to the boil and simmer for 2-3 hours or until the meat is very tender and the sauce is very thick.

4. 20 minutes before serving add the fresh lime leaves, if using.

5. Serve with rice and chopped coriander.

Cook's Notes:

• If you would like to try this with chicken, fry the spices and add all the sauce ingredients. Cook for about an hour before adding raw chicken pieces and simmering before serving.

• Tamarind is available in paste form in a jar from good supermarkets. You may be able to track down fresh lime leaves, although you can buy a plant and pick your own leaves when ready (try plants4presents.com). The spice mix already includes dried lime leaves, which are slightly easier to find, so go ahead anyway: it will still be delicious!

• If you can find it, add a teaspoon of pandan essence, or half a dozen pandan leaves, at stage 3. Whilst not essential, it adds a certain unique flavour.

• Try adding a tablespoon full of kerisik (roasted coconut) - you can make it yourself! Sting a block of coconut cream in a bowl in the microwave for a minute at a time (stir well in between) until dark brown – approx. 6 mins. Freeze what is left for the next time or add some to fried rice!